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Kapusta


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Member since 2010

Serves 6-9 | Prep Time 20 | Cook Time 30

Ingredients

2 lbs smoked sausage or kielbasa
4 peppers (1 green, 1 red, 1 orange, 1 yellow)
2 largish yellow onions
2 16-oz cans of sauerkraut
olive oil


Chop the peppers and onions into slightly smaller than bit-sized pieces.


In a large pot, heat a few teaspoons of olive oil over medium heat. Saute vegetables in oil until onions are soft.


Add sauerkraut to pot and mix vegetables together.


Cut sausage into bite-sized slices. Add sausage to the pot and mix everything together.


Lower heat. Cover the pot and allow to simmer, stirring every 5-10 minutes.


Allow to simmer for about 30 minutes, or until meat it cooked thoroughly.


Pairs Well With


Notes

This is how I make the traditional Slavic dish, kapusta.

The first time I made it, I thought I had invented it. Then my multiple Slavic-heritage roommates told me otherwise.

Kapusta is the Russian word for cabbage, which makes sense since the main ingredient is sauerkraut.

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